How to Make Delicious Jamie Oliver's Pistachio and Amaretti Fridge Cake

Jamie Oliver's Pistachio and Amaretti Fridge Cake. This super-indulgent and rich chocolate fridge cake recipe from Jamie Oliver is super easy to make and small "This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat. " Break up the amaretti in a bowl and add the cherries, pistachios and coconut. Gently fold this into the pistachio mixture in three additions in order to keep it as airy as possible.

I've called this a fridge cake, but it could just as easily be labelled a larder cake, because it's handy for using up. Whaaaaat is Gennaro Contaldo cooking soooo gooood this time? A perfectly moist, olive oil cake that is packed with flavor from fresh citrus and a luscious honey-pistachio syrup. You can have Jamie Oliver's Pistachio and Amaretti Fridge Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Jamie Oliver's Pistachio and Amaretti Fridge Cake

1. 🢂 300 g of amaretti biscuits (crunchy not soft).
2. 🢂 100 g of dried cherries or cranberries.
3. 🢂 150 g of shelled pistachios.
4. 🢂 50 g of desiccated coconut.
5. 🢂 400 g of dark chocolate (70%).
6. 🢂 200 g of unsalted butter.
7. 🢂 3 tablespoons of golden syrup.
8. 🢂 1-2 tsp of almond extract.
9. 🢂 of cocoa powder.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. I was thinking of adding some 'salty' by using some salted almonds and some pretzel pieces, then chilling in a log and slicing it into nuggets. The cake can be stored in the fridge, in a sealed container, for up to a week.

step by step Jamie Oliver's Pistachio and Amaretti Fridge Cake

1. Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin..
2. Smush up the amaretti in a bowl using the end of a rolling pin or a wooden spoon. You want a mixture of chunks and crumbs. Add the cherries, pistachios and coconut..
3. In a large pan, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt on a low heat until molten, giving the mixture a stir every so often. Stir in the almond extract..
4. Pour the chocolate mixture into the bowl of dry ingredients and mix well, then spoon into the lined tin..
5. Push the mixture down as much as you can, I used a potato masher, then cover the tin with foil or clingfilm and refrigerate for at least four hours or overnight. Remove from the fridge around half an hour before you want to serve it so it's easy to slice neatly..
6. Turn out onto a plate and remove the clingfilm. Dust with sieved cocoa powder and serve in thin slices..

Add half the extra pistachios (for decorating the cake) to the remaining syrup. When the cake is cool, remove it from the tin. For the lemon icing, sift the Drizzle over the cooled cake. To finish, finely chop the remaining pistachios and scatter over the icing. Top with the syrup-coated pistachios and some.